Does anyone have a recipe that uses all purpose flour?? That's all I have in my house and don't intend on getting into the city before this weekend (thanksgiving)

What brand of all-purpose gluten-free flour do you have on hand? Many manufacturers have websites with recipes that are developed using their brand of flour. Some brands already include xanthan gum in their flour mix and some don't.

I use the one from Elana's Pantry. I also like it because I don't have to roll it out - I'm hopeless at it! - and can just press it into the pie crust. I do sub coconut oil for grapeseed oil in her recipes.

does anyone know if the egg in many of gluten-free pie crust recipes is necessary? I baked normal pies professionally until a few years ago, and now that I've gone gluten-free I've been trying to figure out the best way to do pie. In a normal pie crust, I've never used an egg, but maybe it is different with gluten-free flours?

With the gluten free pie crust recipes, if it calls for an egg, you had best use the egg or the egg sub, (such as a flax gel or a chia seed gel) because the gluten free flours behave differently when they are used in a pie crust recipe. Even if you have found or made a gluten free flour mixture that works for other recipes for baked goods, when it is used for pie crust you may get strange results, either too crumbly, or too hard and chewy.

Last year I gave up and just started putting a top crust on the pie fruit, a sort of combination of calorie cutting and not wanting to have yet another pie crust bottom that was not cooperating.

With the gluten free pie crust recipes, if it calls for an egg, you had best use the egg or the egg sub, (such as a flax gel or a chia seed gel) because the gluten free flours behave differently when they are used in a pie crust recipe. Even if you have found or made a gluten free flour mixture that works for other recipes for baked goods, when it is used for pie crust you may get strange results, either too crumbly, or too hard and chewy.

Last year I gave up and just started putting a top crust on the pie fruit, a sort of combination of calorie cutting and not wanting to have yet another pie crust bottom that was not cooperating.

After trying many, this is the one I use all the time. If you let the dough come to almost room temp after being in the fridge, it rolls out like a dream.

Copied from the Better Batter flour website:

This is a nearly foolproof pie crust — tender, flaky, with a crispness to the edges and a taste that can’t be beat. This recipe make a two-crust pie. Feel free to make it in bulk and freeze it, as well.

Instructions Make sure all of your ingredients are very cold (put in the fridge for about 30 minutes).

Whisk together the flour, sugar, salt, and baking powder.

Cut the butter and shortening into the flour mixture – the appearance of the mixture should be coarse – pea sized chunks should be present.

In a measuring cup beat together the egg yolk, vinegar, ice cubes, and water. A little at a time pour some of this mixture over your pastry mix . You may use all of the mixture.

Toss with a fork until the pastry just holds together, but is not dry. Knead together lightly a few times — it should look and feel like a normal pie crust.

Roll this immediately out between two layers of plastic wrap -this makes for a perfect crust and easy cleanup. When the pastry is large enough, remove the top layer of plastic and, using the bottom layer to hold the pastry, flip it into the pie plate. Peel off the plastic and crimp the edges. Bake as directed.